Berry Berry Salad

Berry Berry Salad

  • Servings: 10
  • Time: 10 min
  • Difficulty: easy
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Credit: Siam Rimmer

Ingredients

Ingredients:

  • 1 Cup Black Berries
  • 1 Cup Strawberries
  • 1 Cup Green Grapes
  • 1 Cup Raspberries


Directions

  1. Rinse off all fruit above and place in a large bowl, chill and serve.

Country Coleslaw

Country Coleslaw

  • Servings: 6
  • Time: 10 min
  • Difficulty: easy
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Credit: Siam Rimmer

Ingredients

Ingredients:

  • 3 Cups of Shredded Cabbage
  • ½ Cup Shredded Carrots
  • Pinch of Pepper
  • Pinch of Salt
  • ¼ Cup of Mayo
  • 1 Tbsps. Lemon Juice


Directions

  1. In a large mixing bowl add the cabbage, shredded carrots, pepper, salt, Lemon juice and mayo and mix together.

Blackberry Kale Salad

Blackberry Kale Salad

  • Servings: 8-10
  • Time: 20 min
  • Difficulty: easy
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Credit: Lisa Enriquez

Ingredients

Ingredients:

 

  • 1 Bag of Kale Salad
  • 1 Cup of Chopped Brussel Sprouts
  • 1 Cup of Fresh Blackberries
  • ½ Cup of Dried Cranberries

 

  • 1 Lemon Juiced
  • 3 Tbsp. Vinaigrette

 


Directions

  1. Rinse off the Kale, Brussel Sprouts drain.  Chop Brussel Sprouts evenly and place in a large salad bowl.
  2. Add the Kale, Blackberries, Cranberries, Lemon and Vinaigrette. Loss together and Serve.

Mahi Mahi Tacos

Mahi Mahi Tacos

  • Servings: 8-10
  • Time: 25 min
  • Difficulty: easy
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Credit: Siam Rimmer

Ingredients

Ingredients:

Ingredients:

  • 2 Large Slices of Fresh Mahi Fish
  • Pinch of Salt
  • Pinch of Pepper
  • 2 Tbsp. Virgin Olive Oil
  • 1 Glove of Minced Garlic
  • 6 Corn Tortillas
  • ½ Cup of Canola Oil

Coleslaw

  • 3 Cups of Shredded Cabbage
  • ½ Cup Shredded Carrots
  • Pinch of Pepper
  • Pinch of Salt
  • ¼ Cup of Mayo
  • 1 Tbsps. Lemon Juice


Directions

  1. Rinse off Fish clean.  Season with the Salt and Pepper on both sides.  In a frying pan add the Olive Oil and minced garlic.  Make sure the pan is well coated, add the fish.
  2. Cook fish on High for about 5 Minutes or until the fish starts to brown, and flip to cook the other side.  When fish is cooked remove from pan and place to rest.  
  3. Add the Canola Oil and place a corn tortilla in the pan when the tortilla starts to float, fold it in half with tongs and brown each side for 2 minutes or depending on if you want them soft or crunchy.  Remove and rest on paper towel until all 6 are cooked. Remove pan from heat.
  4. In a large mixing bowl add the cabbage, shredded carrots, pepper, salt, Lemon juice and mayo and mix together.
  5. Then use a fork to pull apart the cooked fish and place in the cooked Corn Tortilla.  Add a spoon of the Coleslaw and Serve with a Lemon Wedge.

Watermelon Orzo Salad

Watermelon Orzo Salad

  • Servings: 8-10
  • Time: 25 min
  • Difficulty: easy
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Credit: Siam Rimmer

Ingredients

Ingredients:

  • 1 lb. of Orzo Pasta
  • Pinch of Salt
  • 1 Tbsp. Fresh Lemon Zest
  • 2 Tbsp. Fresh Lemon Juice
  • 1 ½ Tbsp. Virgin Olive Oil
  • 2 Tsp Honey
  • 5 Cups of Cubed Seedless Watermelon
  • 6oz of Feta Cheese Crumbled
  • ¼ Cup of Fresh Basil Chopped


Directions

  1. Cook Pasta in salt water to directions and make sure to drain well. Do not rinse.  Pour into a large mixing bowl to Chill.
  2.  In a small bowl add the lemon zest, lemon juice, oil, honey and mix.  Pour the Lemon mixture on top of the Orzo Pasta and toss or mix with spoon.  
  3. Add the watermelon, feta and basil to Orzo.  Mix together and Chill to Serve.

Shrimp Tacos

Shrimp Tacos

  • Servings: 8-10
  • Time: 25 min
  • Difficulty: easy
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Credit: Siam Rimmer

Ingredients

Ingredients:

  • 18 Medium Clean, Peeled and Devein Shrimp
  • Pinch of Salt
  • Pinch of Pepper
  • 2 Tbsp. Virgin Olive Oil
  • 1 Glove of Minced Garlic
  • 1 Diced Jalapeño
  • 6 Corn Tortillas
  • ½ Cup of Canola Oil

Dressing

  • 1 Avocado Diced
  • 1 Medium Tomato Diced
  • ½ Red Onion Diced
  • ½ Cup of Clean Cilantro
  • 1 Lemon Juiced
  • Fresco Cheese or Monterey Jack Cheese Grated


Directions

  1. Rinse Shrimp and season with Salt and Pepper. In a large frying pan add the oil, garlic and jalapeno.  When the flavors start to smell from the garlic and jalapeño add the shrimp and cool until pink.  Do not overcook.  Remove them from the pan and set aside on a place.
  2. Add ½ Cup of Canola Oil to pan to cook the Corn Tortillas.  When Oil is hot add a tortilla to the pan and fold in half once it starts to float. Cook each side about 2 Minutes. Remove and place on paper towel to cool.
  3. In a bowl add all the diced Avocado, Tomato, Red Onion, Cilantro, and squeeze a lemon and toss to coat.
  4. To Serve take a Cooked Folded Tortilla add 3 cooked shrimp, add the Dressing mixture and top with some cheese and serve.

Summer time is here – Root Beer Floats, Fresh Lemonade, Pin Wheels and Watermelon Stars! Make sure to follow my website for all new dishes. Rimmer’s Red Barn!

Mamma Grizz’s Cheesecake Bites

Mamma Grizz's Cheesecake Bites

  • Servings: 8-10
  • Time: 15 min
  • Difficulty: easy
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Credit: Siam Rimmer

Ingredients

 

  • 1 Package of Soften Cream Cheese
  • 1 Large Box of Instant Vanilla Pudding
  • 2 Cups of Milk
  • 2 Cups of Graham Crackers – Grounded Up
  • 1 Cup Melted Butter
  • 2 Tbsp. Sugar
  • 1 Cup of Blackberries
  • 1 Cup of Blueberries
  • 1 Cup of Sliced Strawberries
  • ¼ Cup of Sugar
  • ¼ Cup Water

 


Directions

  1. Melt Butter in a pan.  In a 9”x 9” Baking Pan add the grounded up Graham Crackers and Sugar and mix.  Add the melted butter and flatted bottom of the pan.
  2.  In a mixing bowl cream the cream cheese together with the vanilla pudding mix and milk.  Mix until you have a soft and creamy mixture. Pour on top of the Graham Cracker crust.  
  3. Then place in freezer to set for 10 minutes.  In a small pan add the strawberries, ¼ cup sugar, ¼ cup of water. Bring to boil and mix until strawberries are broken down to a sauce.  Place in a blender and blend until smooth.  Pour into a sandwich bag and cut the bottom edge.  
  4. Remove the Cheese Cake from Freezer.  Drizzle the strawberry sauce on an angel on the cheese cake.  Place in Freezer for 10 Minutes.  Remove and cut into 2” squares and place each square into a cupcake paper holder.  Place a Blackberry or 3 Blueberries in the center and place on a tray.  Refrigerate until ready to serve.

Watermelon Stars

Watermelon Stars

  • Servings: 8-10
  • Time: 15 min
  • Difficulty: easy
  • Print


Credit: Siam Rimmer

Ingredients

  • 1 seedless watermelon
  • 1 cup blueberries
  • thin wooden skewer sticks


Directions

  1. Take the watermelon and cut into 1” Slices. Remove the melon.  Take a Star Cookie Cutter and cut out the star shapes.
  2.  Place the star watermelon pieces on a skewer and top with 3 to 4 Blueberries. Serve to the Kids.

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